ANÁLISES FÍSICO-QUIMICAS, SENSORIAIS E MICROBIOLÓGICAS DE NÉCTAR MISTO À BASE DE AÇAÍ, ACEROLA E MORANGO

Abstract

The consumption of ready-to-drink beverages has increased significantly lately. The aim of this study was to evaluate the quality, stability and acceptability of mixed nectar in its physicochemical, sensory and microbiological aspects. The mixed nectar was made from three frozen pulps: açaí, Antille cherry and strawberry, purchased in João Pessoa- PB. The physicochemical analyses performed every 30 days for 90 days were: pH; total titratable acidity (ATT); Soluble Solids and Vitamin C; Microbiological analyzes were: total coliforms and Salmonella sp. Sensitivity analyzes of acceptability and intention to purchase were performed with 40 untrained tasters in two samples, one at 24 ± 2ºC and another at 15ºC. The results of the mixed nectar were: 19,8ºBrix, pH 2,83, total titratable acidity 0,12% and vitamin C 139,75mg / 100mL maintaining sanitary quality during the storage period. Mixed nectar obtained good acceptability in appearance, aroma and flavor attributes, and averages 7,63; 7.90; 8.08, respectively, at room temperature; at average refrigeration temperature 7.48; 7.60; 8.10, respectively. The purchase intention of mixed nectar had no significant difference at room temperature (4.50) from the refrigerated one (4.58). The mixed nectar remained stable during storage, a good source of vitamin C with good acceptability and purchase intent.

Key-words: Nectar. Mixed Nectar. Açaí. Antille Cherry. Strawberry.